Cheese Sauce/Dip

 Cheese Sauce/Dip 

Creamy pretzel cheese dip that’s made with just 5 ingredients in less than 10 minutes. Spice it up if you prefer some heat. 

1 tbsp butter 

1/2 tbsp cornstarch 

1 cup milk, more if needed 

8 oz velveeta cheese 

1/4 tsp salt 

1/8 tsp pepper

1-3 tsp hot sauce, plus more to taste 

In a small saucepan over medium heat, melt the butter.  Sprinkle the cornstarch over the butter, stirring constantly and cook for 1 minute. 

Warm the milk in the microwave 15 to 20 seconds. Slowly pour milk into the saucepan, whisking constantly until thickened but still pourable. 

Remove from heat and stir in cheese until smooth. The sauce will continue to thicken as it cools. 

Stir in salt, pepper and whatever amount of hot sauce you prefer. If the sauce gets too thick, whisk in 1 to 2 tbsp of warmed milk. 

Pour in a mini crockpot to keep warm and gooey. If it thickens, reheat in the microwave 15 seconds. Serve with pretzels, tortilla chips or vegetables. 

Cranberry Sauce

Cranberry Sauce 

3 cups/12 oz/340 grams fresh cranberries 

1 cup/200 grams sugar

1 cup/225 ml water 

Rinse cranberries.  

Mix sugar and water in a medium sauce pan and bring to a boil. 

Boil for 5 minutes and add washed/drained cranberries. Boil gently an additional 5 minutes until the skins pop. Remove from heat and serve warm or refridgerate. Makes 2 1/2 

https://doilliecooks.com/2022/10/cranberry-sauce/

Easy Au Jus

Easy Au Jus

1 can beef consommé

1 cup water 

Heat beef consommé and water in a medium saucepan over medium high heat to make a rich beef broth. 

Garlic/Onion BBQ Sauce

Garlic/Onion BbQ Sauce 

1 cup ketsup

2 tbsp brown sugar

2 tbsp lemon juice 

2 tbsp Apple cider vinegar

2 tbsp Worcestershire sauce 

1 tbsp olive oil

1 clove garli even, minced 

1 tbsp dried onion

1/2 tsp salt

1/2 tsp pepper 

Mix all ingrediants wntil well combined. Refridgerate until needed 

Basil Pesto

Basil Pesto 

3 cups fresh basil, freshly packed 

1/2 cup olive oil

1/2 cup Parmesan cheese, shredded 

1 cup pine nuts, toasted 

4 cloves garlic, minced 

1 tsp salt 

1/4 tsp pepper 

Pinch red pepper flakes 

Add basil, Parmesan cheese, pine nuts, garlic, salt, pepper and red pepper flakes to a blender. Blend continuously or use the pulse setting until the ingrediants start to break down. 

Stream in the olive oil and allow ingrediants to emulsify. Continue processing until the oil is combined with all ingrediants. Add more seasoning to taste. 

Store in fridge for a week or freeze for use later. 

Garlic Aioli

Garlic Aioli

3/4 cup mayonnaise 

3 cloves garlic, minced 

2 1/2 tbsp lemon juice 

1 tsp salt 

1/2 tsp pepper 

Mix all ingrediants in a bowl, cover and refridgerate at a minumim of 30 minutes. 

Barbeque Spice Rub

Barbeque Spice Rub

3 tbsp kosher salt 

3 tbsp brown sugar 

1 tbsp sweet paprika

1 tbsp garlic powder 

Makes enough rub for 2 whole chickens. Can be made and stored until needed 

Emeril's Essence

Emeril's Essence

2 1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp oregano 

1 tbsp thyme 

Combine all ingrediants thoroughly. 

Nacho Cheese Dip & Sauce

Nacho Cheese Dip & Sauce

3 cups old cheddar cheese, shredded

1 tbsp cornstarch

1  375 gram can evaporated milk

2 tbsp jalapeño pepper, finely diced

1/2 tbsp hot sauce

1/2 tsp onion powder

1/2 tsp garlic powder1 tsp salt

Toss cheese and cornstarch together in a saucepan. 

Add all other ingrediants and cook over medium heat, whisking often until the cheese is melted and sauce is smooth. Adjust to taste with hot sauce, salt or cheese. Add additional milk or cheese to adjust consistency. 

While hot it will have a sauce like consistency - perfect for pouring over nachos. 

As It cools it will thicken and become a dip like consistency. Whisk occasionally to mix in the skin that forms on top. 

This will keep in the fridge for 5 - 7 days. Or you can freeze for later. 

Coney Sauce

Coney Sauce

1 lb lean ground beef

1/2 cup onion, finely chopped

1 garlic clove, minced

2 X 398 ml can tomato sauce

1/2 tsp chili powder

1 tsp salt

1 tsp paprika 

1 tsp  ground cumin

2 tsp dry mustard

2 tsp brown sugar 

Pinch of cinnamon 

Place all ingrediants in a saucepan and simmer uncovered for 30 minutes or until ground beef is cooked through. Makes a very fine ground beef coney sauce for hot dogs, hamburgers and sausages. 

Sweet and Sour Ribs

Sweet and Sour Ribs

3 lbs spare ribs or short ribs, sliced between the bones

Sweet and Sour Sauce 

1/4 cup vinegar

1/4 cup brown sugar

1 tsp soy sauce

1 can tomato soup

Salt 

Pepper

Brown ribs for approximately 15 minutes. Remove to a casserole dish or slow cooker. 

Mix the rest of the ingrediants in a saucepan and simmer for 15 minutes. Pour over ribs, stirring to coat well. 

Bake in a 350 degree oven for 1 1/2 hours or slow cooker on low for 7 hours.